BLOODY EYEBALL SPICY BLOODY MARY
Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.simplyorganic.com/
For the Drink
3 ounces organic vegetable juice, such as R.W. Knudsen Very Veggie®
1 ounce stout or other dark beer
2 dash Worcestershire sauce
1 teaspoon caper or dill pickle brine
1/2 ounce lemon juice
1 pinch celery salt
1 pinch ground cardamom
1 pinch Garam Masala
1/8 teaspoon chipotle pepper
1 pinch freshly cracked black pepper
1/2 teaspoon prepared horseradish
2 ounces vodka
For the Garnish
1 medium-large radish
1 small Spanish olive
- For the garnish: Using a melon baller or apple-coring tool, carve a hole - -the size of the Spanish olive, out of the stem-end of the radish (it looks most “ghoulish” if the radish’s root is still attached). Stuff the olive, pimiento-side out, into the hole in the radish. Repeat as needed for additional drinks. For the drink: Salt the rim of a highball glass and fill with ice. In a tall shaker, mix all the ingredients, then fill with ice. Seal and shake vigorously for 10-15 seconds. Strain the mix over the ice, float the “eyeball” on top and serve.
- Note: This recipe multiplies well to make large batches. Multiply the above ingredients by four or eight and stir in a pitcher with ice, rather than use the shaker. It's also delicious without the alcohol, simply omit if desired. *Chef Suggestions Serve with a fresh fennel frond or lovage to use as a straw.
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